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Prawns again
2008-01-14 07:37:00
The rejection of cheap Asian prawns under tough new disease testing will force up the price of both Australian and overseas prawns, importers warn. Imported supplies of the nation’s favourite shellfish are already dwindling and prices have risen. Australian quarantine tests for disease have resulted in more than 300 tonnes, or 22 containers, of raw prawns being refused entry since October. Only seven containers had been allowed in up to December. Since October, one South Australian seafood distributor has raised wholesale prices for imported medium prawns by 30-40 per cent from $18.90/kg to $25.90/kg, reporting that some restaurants have begun buying smaller shrimp sizes. The tough new border controls have angered the hospitality industry, seafood importers and distributors, who fear the financial cost in the next year will top more than half a billion dollars. Hotels and clubs, budget bistros and popular Asian restaurants will bear the brunt of the shortages. Chairman of the ...
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Low Carb Beers
2008-01-14 07:36:00
Beer-loving blokes keen to keep up appearances are dropping the macho act —and the beer gut—by turning to low-carbohydrate brews. Once sceptical about light beer and the image that came with it, men are forsaking traditional heavier brands associated with rugged, knockabout stereotypes. The thirst for the new booze has led to a 250 per cent rise in sales of low-carb brands such as Pure Blonde and Hahn Super Dry. And new low-carb sparkling wine Yellowglen Jewel, which is 30 per cent lower in calories and 40 per cent lower in alcohol, has proved a boon for Foster’s this summer. Foster’s Pure Blonde, which has 70 per cent fewer carbohydrates than regular beers, is the fastest-growing beer by volume in Australia—drunk by women and men. Foster’s group marketing premium beer manager Ben Summons said as long as beer tasted good, men would come flocking. “Today, blokes are more confident and laidback about their masculinity,” he said. Sunday Times, Janua...
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Wine harvest crushed by rains
2008-01-14 07:36:00
The 2008 Australian wine crush began this week in dramatic fashion with flood rains threatening to wipe out millions of dollars worth of grapes and exasperated winemakers declaring war on birds and animals raiding their fruit. The bitter irony is that this year’s harvest in Queensland will be well down as vineyards recover from last year’s drought. As rain hammered the Granite Belt, fruit from far-flung Riversands Vineyard at St George was believed to be the first crushed in Australia this year. It took only two hours on Monday for talented young Ballandean Estate winemaker Dylan Rhymer to put 10.7 tonnes of Riversands white muscats through a shiny new crushing machine imported from Italy. Riversands later discovered it was not the first. It had to take second place to Blind Man’s Bluff from Kenilworth, which had crushed fruit the day before at Marburg’s Warrego Wine ry. There, three tonnes of chardonnay grapes were pressed. By Wednesday Luke Fitzpatrick from ...
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Aussie Bar in USA
2008-01-14 07:35:00
Trade officials will use an Australian-themed restaurant in San Diego to promote the country’s beer, food and wine to U.S. buyers. Bondi—described as an Australian beer bar and restaurant - has been operating in the Californian city since Australia Day last year. Austrade’s Los Angeles-based senior trade commissioner Sally-Ann Watts says Bondi is a hit among locals and tourists alike. “It’s perfect to showcase Australia’s high-quality food and beverage products,” she said. “It’s a great example of growing awareness about Australia’s approach to cuisine.” The Advertiser, January 11.
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Aussie Beef in USA
2008-01-14 07:27:00
Greg Norman, the Great White Shark, is selling great Australian beef to US restaurants and luxury food stores as part of a joint venture with Australian Agricultural Co. The venture’s wares are showcased in a Los Angeles and New York supermarket promotion throughout January organised by Austrade, Tourism Australia and the Trade Department. More than 40 Australian food and wine producers will be showcased but it kicked off with a focus on two Queensland businesses —the Greg Norman Australian Prime venture and OBE Beef . Pat Dempsey, manager of branded beef at AACo, Australia’s largest cattle-farming business, said GNAP began US sample shipments in 2006, had steady initial interest and has seen a surge in the past six months. GNAP supplies the luxury Nobu restaurant and Bristol Farms which has 15 high-end retail LA stores. GNAP is looking to sell into new markets. The Courier Mail (Brisbane), January 12.
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What’s new in the pub?
2008-01-14 07:27:00
The days of the traditional pub front bar are almost over, with renovations creating a new culture of drinking in our suburbs. Forty years after the end of the six o’clock swill, when men guzzled huge volumes of beer every afternoon before hotels closed at 6pm, the once male-dominated suburban pub now is home to their wives and children as much as their mates. Australian Hotels Association’s SA general manager Ian Horne says the reason is hotels now have to match restaurants, cafes, bistros and other eating and entertainment options if they are to compete for our dollars. The old public bar just does not pull enough patrons any more. “There’s an inevitability about its future,” Mr Horne says. “The front bar is on the way out.” He cites a change in the local loyalty of customers with so much choice available in the modern hospitality sector and increased affluence of much of the traditional hotel’s customer base compared with previous g...

Price of prawns will rise
2008-01-14 07:26:00
Rejection of cheap Asian prawns under tough new disease testing will force up the price of Australian and overseas prawns, importers warn. Imported supplies of the nation’s favourite shellfish are already dwindling and prices have risen. Australian quarantine tests for disease have resulted in more than 300 tonnes, or 22 containers, of raw prawns being refused entry since October. Only seven containers had been allowed in up to December. Since October, one South Australian seafood distributor has raised wholesale prices for imported medium prawns by 30-40 per cent, from $18.90/kg to $25.90/kg, reporting that some restaurants had begun buying smaller shrimp sizes. The tough new border controls have angered the hospitality industry, seafood importers and distributors, who fear the financial cost in the next year will top more than $500m. Hotels and clubs, budget bistros and popular Asian restaurants will bear the brunt of the shortages. Australian Seafood Importers Association c...
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Pastry Chef back
2008-01-14 07:25:00
Alistair Wise has just returned to his hometown of Hobart after three years working for uber-celebrity chef Gordon Ramsay — two years in the pastry section with him in London and a year in New York helping open his restaurant and hotel complex as head pastry chef. Reviewing a special 22-course all-dessert menu Wise presented at Marque IV in May 2006 while en route to New York, I described it as a technical tour de force of 21st century foams, gelees, emulsions, slurps, pops, water ices, fruit confetti, cremeux, concasses and fondues and said, while provocative and confrontational, it wasn’t a meal. He now says, ”That was in my molecular, technique-driven phase. I’ve now learnt that people’s best food memories are not toothpaste and jelly experiences. In the last year I’ve stood back and realised that just because you can do something, that doesn’t mean it needs to be done. ‘The best dessert I tasted in New York was also the simplest—...
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Top Cut & Simplot
2007-12-24 14:19:00
The joint venture, which is subject to formal documentation, has Simplot initially buying a majority interest in Top Cut, with the remaining interests retained by existing major shareholders who will continue to be involved in the management of the business. Top Cut Executive Chairman George Giannarelli said: “Simplot is a highly regarded player in both the retail and foodservice markets and will bring significant expertise to the table. The strategic joint venture will allow both companies to capitalise on strategic growth opportunities particularly in the foodservice market by combining their sales and marketing efforts”. Simplot Managing Director, Terry O’Brien said: “The joint venture will enable Simplot to provide our customers with a broader product offering on a national basis. Top Cut is highly regarded for delivering high quality meat and portion controlled products particularly into the commercial and institutional foodservice segments. Specifically, Top Cut’s po...
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Liquor Control Amendment Bill Receives Royal Assent
2007-12-24 14:17:00
The Liquor Control Amendment Bill received Royal Assent on Tuesday 18 December, providing police with the power to ban troublesome persons from certain premises or areas for 24 hours, and even shut down licensed premises for 24 hours, effective from New Years Eve. These changes aim to reduce instances of alcohol related violence or disorder and enhance community safety and enjoyment in entertainment precincts. The Director of Liquor Licensing now has the authority to designate areas where police can impose banning notices on persons suspected (on reasonable grounds) of committing an offence in the designated area. The banning notices prohibit the individual from the designated area or from all licensed premises in the designated area as set out in the notice. The banning notice would be limited to 24 hours from the time the notice is served. The Minster for Police, Bob Cameron, announced that 24-hour banning notices from entertainment precincts and police powers to shut licensed v...

Merry Christmas!
2007-12-24 14:16:00
Same wishes to you all and just to say the girls that waitressed on Saturday night at the below address alias Thelma and Louise were fabulous Karen Bryant 9 Moonstone Crt Wheelers Hill
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Thank you Catering on the Move
2007-12-21 07:16:00
Dear Lauren, Thankyou for the excellent service at our party on Sunday. John was very professional and did a great job cleaning up afterwards - and the food was delicious. Peter Pickering
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Seafood shortage - Prawn prices to rise
2007-12-19 12:01:00
A crackdown on imported prawns is set to blow the cost of a traditional Christmas seafood feast out of the water. Biosecurity Australia has warned that some imported prawns carry dangerous pathogens that could spawn new diseases in local prawn stocks. The Australian Quarantine and Inspection Service is conducting tougher testing, with importers predicting quotas of overseas prawns could be halved by Christmas. While many Australians buy fresh local prawns for Christmas, restaurants and other seafood outlets often use imported seafood in their cooked dishes. With smaller amounts of imported prawns around, restaurant buyers will increase their demand for fresh local prawns which will see prices soar, industry experts say. The Seafood Importers Association says Australia now imports about 29,000 tonnes of prawns from major sources including Thailand, China, Vietnam, India and Malaysia. The Australian wild catch is about 22,000 tonnes and farmed stock is about 3500 tonnes. Seafood Impor...
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How safe is our food
2007-12-19 12:01:00
It is hard to imagine lettuce as a potential killer. The crisp leafy vegetable doesn’t conjure up the same salmonella fears as a soggy piece of raw meat, a bacteria-ridden egg or batch of leftovers reheated once too often. Nor should it. In Australia, where stringent quality controls and regulations exist across all primary and fresh produce industries, from producer to consumer, food safety standards are considered world-class. And it is rare for large food poisoning outbreaks to be traced back to a primary Australian supplier. But it can happen. And at least one Queensland researcher believes that, as globalisation increases the imported products entering the market and big business rapidly consumes the humble farm, so the risk of more widespread outbreaks of food-borne illnesses rises. Thomas Tenkate, a senior lecturer in environmental health at Queensland’s University of Technology, says consumer demands have dictated production and distribution methods for food. Dem...
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Marketing delivers Domino’s instant results
2007-12-19 12:00:00
The pizza market is one of the most ferociously fought in the Australian marketplace, where prices can change on an hourly basis and new pizza styles are developed daily. At Domin o ’s, more than 470 stores across the country report sales to head office every 30 seconds—what Domino’s chief marketing officer Allan Collins has dubbed ”Store Wars”—allowing marketing strategies to be tailored instantly. Bad marketing disappears faster than a slice of pizza at a party. The pizza chain runs under the guidance of the evangelical chief executive and managing director Don Meij, the self-styled ”chief enthusiasm officer”. Last year, the company reported a 44 per cent lift in sales with its total slice of the pizza market worth $518.9m. Revenue lifted 33 per cent. Meij has predicted net profit after tax next year will rise by between 25 and 30 per cent. Under Meij and Collins, the brand has dumped its long-standing positioning of ”I’ve got the...
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Simplot takes majority interest in Top Cut
2007-12-19 11:59:00
One of Australia’s top manufacturers and distributors of fresh meat products to the foodservice market, Top Cut Foods, and food giant Simplot Australia have entered into a strategic joint venture. The joint venture, which is subject to formal documentation, will see Simplot initially acquiring a majority interest in Top Cut, with the remaining interests retained by existing major shareholders who will continue to be involved in the management of the business. Top Cut executive chairman, George Giannarelli, said Simplot was a “highly regarded player in both the retail and foodservice markets and will bring significant expertise to the table”. “The strategic joint venture will allow both companies to capitalise on strategic growth opportunities particularly in the foodservice market by combining their sales and marketing efforts,” he said. Simplot managing director, Terry O’Brien, said the joint venture will enable Simplot to provide its customers with a “broader produc...
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Michelin in Tokyo
2007-12-19 11:58:00
Michelin is about to launch a first: its inaugural red guide to the restaurants and hotels of Tokyo . Michelin Tokyo 2008 is the French food bible’s exploratory foray into Asia. Introduced in France in 1900 so motorists need never be without a decent meal on their domestic travels (not to mention having their cars serviced), the guide created its Michelin star system 26 years later, becoming the benchmark for high achievers in the restaurant world. Well, in Europe, anyway. The guide now reaches beyond the borders of France to a dozen or so European countries and, since 2005, to the US (Los Angeles, Las Vegas, San Francisco and New York City); remote countries such as Australia have chefs with Michelin stars (garnered elsewhere) but no red guide. Japan’s hottest city lures the guide down roads previously uncharted. Japanese and Western critics have done the eating and testing, and there is a substantial list of French establishments as well as the (predominantly) Japanese ...
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Stolen oysters
2007-12-19 11:57:00
With oyster rustling likely to become the industry’s biggest threat, NSW police have been trained to recognise the stolen molluscs. Growers’ groups have warned of an expected surge in thefts over the summer harvesting period. As many as 55,000 Sydney rock oysters were reported stolen last year, although the actual figure is thought to be much higher, obscured by under-reporting in the industry. Police in Port Maquarie and Forster have recently been trained to recognise stolen oysters and will increase surveillance of oyster beds and road-side vendors over Christmas. DataDot technology, sprayed on to oysters to form a microscopic signature, has been used in South Australia to cut theft and a trial is being conducted in NSW. The chairman of the NSW Farmers Association’s oyster committee, Mark Bulley, said the issue was becoming a priority. “The size of the pilfering that goes on is a concern,” Mr Bulley said. “I think just about every river does hav...
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Pizza prices
2007-12-19 11:56:00
Pizza prices Pizza prices are expected to soar as the cost of cheese skyrockets due to increasing world demand. While larger chains attempt to absorb the extra cost, smaller outlets are suffering and getting ready to raise prices as early as January in order to survive. Up to a dollar could be slapped on to the price of a pizza to cover costs. A kilo of cheese has jumped 30-40 per cent—or about $2—in the past year and is due to jump again in the new year. Smaller pizzerias yesterday said they could no longer wear the cost of the recent cheese, flour and chicken price rises. “We haven’t put up our prices as yet, but we will have to,” said Karlos Sarah, of Mercadante in Lygon St. “We have carried the last increases ourselves but the rising prices have really affected us.” Others have turned to cost-cutting measures, choosing to buy block cheese ($5.20/kilo) rather than pre-sliced mozzarella ($6/kilo) to save a buck and stay afloat. Herald Sun, December 8.
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Huge fine for filthy eatery
2007-12-19 11:54:00
A Glen Huntly restaurant has been closed down and given a record fine after cigarette butts, mouse droppings, pests and filthy utensils were found in the kitchen. Last week, Glen Eira Council successfully prosecuted the owners of New Canton Chinese Restaurant in Glen Huntly Rd, with the magistrate ordering a $265,000 fine— the biggest in the area. Dandenong Magistrate Stephen Raleigh, who asked if it was possible to jail the negligent owners, said he hoped the fine would shut down the operators for ever. “(The owners are) closed, finished, bankrupt and . . . the severity of these fines will save someone’s life,” he said. But Glen Eira Council is furious the Department of Human Services put locals at risk by allowing the restaurant to operate for as long as it did, even allowing owners to re-open after ordering they shut down for Food Act breaches. On Friday night, the department served a closure order on the restaurant —after they’d opened on Thursday fol...
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Catering on the Move - 19th December 2007
2007-12-19 11:52:00
Hi Lauren I am just writing to thank you for the great service we received for our Christmas Party today. Many thanks to the team you sent here – they were very helpful and provided good service with a smile. Many thanks Jan _________________________________________ ____ Jan May EA to the Head Department of Mechanical Engineering The University of Melbourne Victoria 3010
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RE: Catering on the Move
2007-12-14 05:21:00
Hi Lauren Thanks for the functions , the girls were great. Thanks. Jeremy Hunt www.rattlers.com.au
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RE: Catering on the Move - 12th December 2007
2007-12-14 05:20:00
Hi Lauren, Just a quick note to say how pleased I was with everything associated with our School Council dinner that you catered for on Wednesday night. The food was excellent, the service professional and everything was where you said it would be on time. Thank you for being so accommodating at such shrt notice. Cheers Ian Crocker.
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Catering on the Move
2007-12-14 05:19:00
Hi Lauren We had our function yesterday and everything was great. We were very happy with Tony, he did a brilliant job & was very professional! Thanks, Mary Kapetis Personal Assistant University Hill >> tel: +61 3 8681 2222 >> fax: +61 3 8681 2100 >> direct: +61 3 8681 2213 >> email: mkapetis@mabcorp.com.au >> www: mabcorporation.com.au >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> MAB Corporation Pty Ltd Level 5 441 St Kilda Road Melbourne Victoria 3004 Australia
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Catering on the Move
2007-12-10 03:51:00
Lauren Catering was lovely on Saturday and Michelle was excellent. 23 Russell St Hawthorn East 9882 8617 0409 957 054
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Catering on the Move - 5th December 2007
2007-12-10 01:59:00
Lauren The catering lat night was fantastic, the food was great and the girls did a stellar job serving in somewhat difficult conditions. I will certainly use your company again when we do another offsite event in Melbourne. Just a small issue, could you possible re-send me a new invoice made out to the Self Storage Association, PO box 1216 Epping DC, 3076. We held the event at National Storage, but it was organised and funded by us, so I need a correct tax invoice for the accountants. You can e-mail, post or fax it, whatever is easier Thanks Rennie Schafer Executive Officer Self Storage Association of Australasia Toll Free Aust - 1800 067 313 Toll Free NZ - 0800 44 99 75 International Phone +61 3 9408 0731 Fax +61 3 9408 0732 rschafer@selfstorage.com.au www.selfstorage.com.au
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THANKS: Catering on the Move - 6th December 2007
2007-12-10 01:33:00
Hi Lauren I tried to make contact with you late today as I was unsure what you wanted me to do with the platters from our delivery. I can collect ad deliver them to you – please call me on mobile as I will be back at the venue in the morning tomorrow. THANKS – the food was perfect and heaps there to please everyone. We were all impressed and the taste and presentation was excellent. Foodservice Industry Assn We only had one suggestion – the sandwich platter was gorgeous however, it would have been nice to see a combination of white / brown or wholemeal bread if possible. We will use your services again. Kind Regards Carol
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Thank You
2007-12-10 01:32:00
Hi Lauren, Many thanks to you & your staff (Sam) for our Christmas party yesterday. We had a great day, everyone enjoyed the food (and the weather held up ok!) Thanks again & have a good Christmas. Cheers, Phil. Phil Smith Export Operations Co-ordinator SunRice ______________________________________ Suite 5, 95 Salmon Street, Port Melbourne | Vic 3207 T. +61 3 9644 0103 | M. 0409 451 390 E. phsmith@sunrice.com.au | www.sunrice.com.au Ricegrowers Limited trading as SunRice ABN 55 007 481 156

RE: Catering on the Move - 1st December 2007
2007-12-05 02:19:00
Thanks Lauren for organising the catering. The food was great and I appreciated the help of Dave and Sam. They were polite and efficient. We had spot on 46 so I was right with the numbers. Hope to use your company again sometime in the future. Yours sincerely Stephanie Crichton
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Catering on the Move
2007-12-05 01:57:00
Hi Lauren Just wanted to say a very big thankyou to you for all of your help regarding the catering. It was lovely dealing with you. Have a great day. Marina Kelaart
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